EXPERIENCES

DIETETIC INTERNSHIP

September 2018 - April 2019

Completed over 1200 hours of Supervised Practice Experience at Miami Jewish Health PACE, Kindred Hospital Fort Lauderdale, and FLIPANY. Tasks included nutrition assessments, nutrition education presentations, supervising meal distribution during breakfast and lunch, just to name a few.

COURSE DEVELOPER

July 2018 - September 2018

Developed a self-paced nutrition and wellness course on preventing and controlling high blood pressure 
Presented practical and easily understood nutrition and medical information
Visit https://llbjculinary.com/self-paced-personal-health-courses/ to see my work.

CLINICAL EXPERIENCE

January - April 2018

As part of our medical nutrition therapy class, we were able to participate in nutrition-focused patient assessments at Huntsville Hospital. We received training on their electronic medical records (EMR) and practiced documenting in the EMR.

SUMMER PUBLIC HEALTH SCHOLARS PROGRAM

Participant, selected 1 out 1700+

Summer, 2017

This program was designed for undergraduate students to increase interest in and knowledge of public health and biomedical science careers. SPHSP grant funding was awarded by the Centers for Disease Control and Prevention (CDC), Office of Minority Health, and Health Equity (OMHHE). This was a rigorous program which included Public Health course work at Columbia University; hands-on field experience and immersion in a diverse, economically disadvantaged urban environment; seminars and lectures with public health leaders; and mentoring by faculty members. We were thoroughly exposed to the breadth and importance of public health as a career option.

INTERN

Hip Hop Public Health

Summer, 2017

• Gained direct exposure to the field of public health working in the Stroke Division of the Neurological Institute

• Participated in weekly team meetings to collaborate and give updates on going projects

• Assisted with data entry and management for Hip Hop Stroke Program

• Created a community social services resource list for Community Health Workers program

TEACHER'S ASSISTANT

Oakwood University Department of Nutrition and Dietetics

August, 2015 - May, 2018

• Implemented curriculum and evaluate student performance for Nutrition and Vegetarian Cuisine courses

• Maintained disciplined learning environment by facilitating weekly class discussions and providing feedback

• Used technology to enhance student learning and achievement

• Assisted Chair of the Department of Nutrition and Dietetics in daily operations

FOOD SERVICE WORKER

2 Men In A Kitchen

September, 2016 - November, 2017

•  Collaborated with kitchen team to prepare and serve meals for school lunch

• Assisted with washing, cutting, and chopping ingredients for meals

• Adhered to HACCP safety regulations, ensured proper sanitation techniques, and proper handling and storage of food

• Operated in a fast-paced team environment

• Monitored students in culinary class and enforced safety and food preparation regulations

KITCHEN ASSISTANT

Abundant Life Wellness Institute

May 1, 2015 - June 10, 2015

• Assisted with development of nutrition care plan and prepared nutritionally balanced meals for guests

• Prepared meals for community events in conjunction with health promotion lectures

• Presented interactive educational lectures and participated in discussions on health topics

• Coordinated a graduation ceremony for guests who completed 10-day sessions

FOOD PREP LAB ASSISTANT

Oakwood University Food Science Laboratory

January, 2016  - May, 2016

• Cultivated a positive learning and cooperative environment

• Supervised lab activities and ensured safe and proper food preparation methods

ASSISTANT CHEF

A Change In Me Summer Camp

July, 2016

• Prepared and served breakfast, lunch, and dinner for over 50 campers and staff

• Organized food and cooking materials to create efficient food production environment

• Conducted inventory analysis and ensured adequate inventory of necessary products and materials

• Worked with executive chef to create a budget and procure food supplies

• Taught bread-making class